Main Dishes

Enchiladas with Minced Meat

by Editorial Staff

Enchiladas with minced meat is a good idea for a snack or dinner. Instead of corn or wheat cakes, you can use thin pita bread. Sour cream, guacamole, or salsa are served with ready-made hot enchiladas.

Summary

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
CourseMain Dish
CuisineMexican

Enchiladas with Minced Meat Ingredients

  • tortilla cakes (easily replaced with Armenian lavash)
  • minced beef – 500g
  • cheese (grated, hard) – 200g
  • corn (canned) – 1 can (small)
  • tomatoes – 3-4 good ripe (or 1 can of tomatoes in their own juice)
  • onion
  • garlic
  • spices (paprika, chili pepper, cayenne pepper, cumin (cumin), oregano (oregano), salt) – to
  • taste
  • vegetable oil for frying.

Enchiladas with Minced Meat

Enchiladas with Minced Meat Instructions

  1. Fry chopped onion with garlic on a spoon of oil until transparent, add minced meat, fry together. As all the moisture boils off and the minced meat begins to fry, add all the spices, mix.
  2. Pour the tomatoes. Add corn. Stir and simmer together for 5 minutes. We turn on the oven at 200C. We start collecting enchiladas. Filling, cheese, wrap and fold. Brush the enchiladas with regular tomato sauce.
  3. Sprinkle with the remaining cheese. Put the enchiladas in the oven, covered with foil, for 15 minutes. Remove the foil and fry the cheese for another 10 minutes. Done!
Editorial Staff

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.

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